Mexican Grill Vegetable Platter

Mexican Grill Vegetable Platter



Combine the oil, vinegar, 2 teaspoons of salt, cumin powder chile powder and Mexican seasoning in a blender. Process until smooth,  Lightly coat vegetables with this mixture.



Set the remaining vinaigrette beside the grill along with a basting brush and the salt.


Lay the vegetable slices and green onions on the grate. Don't crowd. Sprinkle lightly with salt and cook about 5 minutes.


Turn over and baste with the vinaigrette. Cook 3 or 4 minutes longer.


Remove vegetables from grill as they are done. They will be done at different times. Put on platter in a decorative manner.


When all are done, place the tomatoes onto the grate and warm through about 2 minutes.


Place onto the platter with the other vegetables.


Sprinkle with herbs and decorate with lime wedges.


Serve hot or at room temperature.


  • 1/2 cup olive oil
  • 6 tablespoons red wine or balsamic vinegar
  • 2 teaspoons salt
  • 1/2 teaspoon ground chili powder or cayenne
  • 2 small 1 green, yellow, & red pepper
  • Sweet potatoes, peeled and cut into 4 inch slices
  • 4 medium zucchini, cut into 4 long slices
  • 1 medium eggplant, cut into 4 long slices, then cut in half widthwise
  • 3 small bunches green onions, trimmed
  • 1 pound fresh asparagus, trimmed
  • 3 small carrots cut in half lengthwise
  • 50 gms small, ripe cherry tomatoes, tossed in a bowl with a little oil
  • 1 tablespoon Keya Mixed Herbs 4 limes cut into wedges 
  • 1 tablespoon Keya Mexican Seasoning 

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